Venison Steak & Roast Veggie Salad
with Indian Coconut Sauce
Elevate your dinner with this bold fusion of flavours and textures. Tender venison steak is served beside a hearty roast veggie salad, ensuring you receive an explosion of flavour with every bite. Finished with a warm, spiced Indian coconut sauce, this dish is a refined yet easy dinner that delivers something truly unique, yet ever-so tasty.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
480 g
Venison Steak
1 sachet
Mild North Indian Spice Blend
1 packet
Baby Leaves
1
Carrot
2
Garlic
1
Parsnip
1
Beetroot
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• Season venison steak.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. When oil is hot, add
venison and cook for 3-5 minutes on each side
(depending on thickness), or until cooked to
your liking. Transfer to a plate, cover and rest for
5 minutes.
TIP: This will give you a medium steak. Cook for a
little less if you like it rare, or a little longer for well
done.
• Cut beetroot into small chunks.
• Cut carrot into thick rounds.
• Cut parsnip and courgette into bite-sized
chunks.
• Place veggies on a lined oven tray. Drizzle with
olive oil and season. Toss to coat.
• Roast until tender, 25-30 minutes.
• While the veggies are roasting, finely chop garlic.
• Return the frying pan to a medium-high heat
with a drizzle of olive oil.
• Cook mild North Indian spice blend
(see ingredients) and garlic, stirring until
fragrant, 1 minute.
• Stir through coconut milk and simmer until
thickened, 1-2 minutes.
• Season to taste. Set aside to cool.
• Add a drizzle of white wine vinegar to the
roasted veggies. Toss to combine and season
to taste.
• Slice venison steak.
• Divide roast veggie salad between plates. Top
with venison, plus any resting juices.
• Spoon over Indian coconut sauce to serve. Enjoy!
